Air Fryer Eggplant Parmesan
Ready in about 34 minutes.
Updated 7 September 2026
Crisp breaded aubergine slices layered with marinara and melted mozzarella. The air fryer crisps the crumb coating without the heavy oil of frying, so this Italian-American comfort dish comes out lighter but every bit as satisfying.
Ingredients
- 1 large aubergine, sliced into rounds
- 60g plain flour
- 2 eggs, beaten
- 80g breadcrumbs
- 40g grated parmesan
- 200ml marinara sauce
- 100g mozzarella, torn
- Spray oil
- Fresh basil, to serve
Method
- 1Salt the aubergine slices for 10 minutes, then pat dry.
- 2Coat each slice in flour, then egg, then breadcrumbs mixed with parmesan.
- 3Preheat the air fryer to 190°C (375°F).
- 4Mist with oil and air fry for 8 minutes, flipping halfway, until golden.
- 5Top each slice with marinara and mozzarella.
- 6Air fry a further 4-6 minutes until the cheese melts and bubbles.
Tips for the best results
- Salting draws out moisture so the slices crisp rather than steam.
- Keep the slices in a single layer for even browning.
- Use a vegetarian hard cheese in place of parmesan if needed.
Frequently Asked Questions
What temperature and time for air fryer eggplant parmesan?+
Cook at 190°C / 375°F for 12-15 min, flip halfway.
Can I make it ahead?+
Bread the slices ahead and chill, then air fry and top just before serving.